Download - The Science of Spicy Food
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The Science of Spicy Food
Sam PrattPeriod 6
Spicy Food
• Not physically “hot”• Capsaican
((CH3)2CHCH=CH(CH2)4CONHCH2C6H3-4-(OH)-3-(OCH3))
• Adaptation of plants to survive
Capsaicin
• Special, coincidental effect on humans• VR1 pain receptors on the tongue: used for
burns• Detects food as “hot”
Pleasure from Burns?
• Body’s adaptation to pain: pleasure• Burning is an illusion• Building up immunity to spicy: body
recognizes food is not actually hot
Scoville Units
• Unit of measure of capsaicin in food
• Detected through solution of sugar water